Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1887-11-20

utensils should not be too large or heavy; /

utensils should not be too large or heavy;
granite saucepans have much to recon-
mend them, as they are easily kept clean,
and light; care must be taken that the
enamel is not cracked by food burning.
For cooking acid fruits, and, in fact,
many things, there is nothing nicer than
the earthen crock. These are now made
with bail and can be procured at the
hardware shops. Wash basins, water and
other pals should be of pspier msche,
they are lighter than of any other
material.
In stocking the pantry 1t is good plan
to provide plenty of Msson's self sealing
jars. They are admirably adapted to
putting away small groceries, as the cor
tents OF each can be seen at glance, and
the close-ftting top prevents dust and in
sects from getting in.
A desire for labor saving often leads to
the accumulation of many worthless
patented articles that soon fall into dis
use. The temptation to purchase ought to
be resisted by the young housekeeper
unless she is advised by some one more
experienced than herself; among these
are not included the Dover egg-beater,
time-saving conveniences.
Coffee and spice mills are essential, as
no thorough housekeeper will wish to
use coffee or spice ground and put up in
packages. Many other articles will sug-
gest themselves, or will be added as the
demand arises. OF some things there
should be no lack, such as knives, forks
and spoons, and an abundance of hand
! n ia nd Nlx- of
cloths for the various purposes of lifting
hot vessels and washing dishes. Kitchen
towels and cloths can be kept clean by
after each using; should they fget a bad
color they ought to be boiled in water in
which soda is dissolved.
The sink requires care, and can be kept
pure by occasionally putting Jumps of
copperas in the drain pipe.
RECIPES.
Celery dressing-A third each of bread
crumbs, chopped celery and cracker
crumbs, one egg; season with cayenne
pepper.
Barley soup-Four pounds of cracked
beef shank boiled slowly four hours; let
cool, skim, add half a cup of barley, boil
an hour, season and serve.
Currant bread-Take enough bread
dough for loaf, add an ounce Of outer,
two tablespoonfus of brown sugar ana
half cup of dredged currants. Put to
rise and bake.
Stewed cauliflo wer-Wash and break
apart, soak in cold water; then put in a
kettle of boiling water, add teaspo0nful
of salt and boil briskly until tender; take
! up, drain and dress with cream and
melted butter.
Lemon cake-0ne pound sugar, twelve
eggs (whites and yelks beaten separate
ly), One-half pound fl our, juice and rind
of lemon, icing favored with same.
Baked in q small, square tins and iced on
sides and top, these are sometimes called
biscuits glaces.
Cabbage saled-Oue head of cabbage
chopped foe. Pour over 1t dressing
made of gill Of vinegar, one egg, half q
cup of sugar, teaspoonful of made mus
tard, butter size of q walnut and half a
saltspoonful of salt; boil all together;
when cold add gill Of milk.
Fried parsnips-Scrape and leave in cold
water for an hour, then cook half al hour
in hot, sailed water; wipe, slice length
wise, dip in melted butter, then in -four
seasoned with salt and pepper, and fry in
boiling dripping; drain free of fat and
dish.
Lyonnalse Potatoes-Cut boiled pota-
toes into dice; to every pint allow one
sized onion, one tablespoonful of minced
parsley, little red pepper. sprinkle Of
salt and one tablespoonful of butter. Put
the butter in frying; when hot add the
onion, chopped fine, fry and stir until
done.
Baked Salsify-Boil tender, mash, and
season with salt, pepper and butter. Put
in baking dish. Beat an egg in cup
OF milk, to which add cup of grated
bread crumbs. Set in the oven and bake
brown.
Fried SaIsify-Wash, scrape, boil
tender and mash; add two beaten eggs,
half 8 cup of cream; make in little cakes
AMI fry brown.
Higdom-One peck OF green tomatoes,
cut up, sprinkle with handful of salt
and drain. Add two heads of cabbage,
four large onions and six peppers chopped
fine. Cover with vinegar and boil fifteen
minutes, drain, add two ounces of Gin
nemon, one each of cloves and allspiee, 8
tablespoonful of mustard and q pint of
molasses. Mix and cover with cold
vinegar.
Cookies-One cup butter, two cups
sugar, four eggs, four cups -four, three
tsblespoonfuls milk, three tesspoonfuls.
baking powder; rub the four and butter
thoroughly together, cream the butter and
sugar, beat the eggs separately, add to
the above, with little nutmeg and cin+1
nsmon, or any seasoning preferred; stiff
in the -four and baking powder, and add
enough -four to mold and roll out.
Lemon Jelly-Pat half boxful, Or one
ounce, of gela inc into large bowl, with
four tsblespoonfuls of cold water to
soften 1t. When soft pour over it three
pints OF activeIv1 SvlIing water; add one
cup'ni and half of graduated sugar and
the Juice of two lemons. Stir well; strain
through flannel, and when cool put aside
fnthe refrigerator. This should be made
earsg. Pass cake with it.
syrup or Figs